Our own farm produces most of the food served in our restaurant.

Goodness and quality are guaranteed since we cook each meal using fresh, genuine products.

We offer a wide range of typical Tuscan dishes accompanied by the best wines  of the area

The vegetable garden
We grow all the typical, local vegetables in our vegetable garden such as many varieties of salad, carrots, onions, tomatoes, cucumbers courgettes, peppers and herbs. Our greenhouse is a great asset in the winter since it provides winter greens such as salad, fennel, onions and various types of cabbage. This means that we have fresh vegetables ready to offer our guests when the holiday season opens at Easter. Everything we grow is raised with water, sunshine, the natural compost our animals produce and according to the phases of the moon.

The orchard
We have two orchards: one still young and planted with fruit trees such as cherry, apricot, peach, pear, plum, apple and others. In the second grow woodland fruits such as blackcurrants, red currants, raspberries and gooseberries. Thanks to its woodland location and altitude, we are very successful with these crops. In this cultivation too, we follow the phases of the moon and are rigorous in our use of natural products such as copper, chrysanthemum extract and similar treatments.

The Stall
Our stall is home to farmyard animals such as chickens, geese, turkeys and rabbits. The fowl have a fenced enclosure around the stall where they can range freely and scratch about in the earth. Most of our animals reproduce naturally and they are fed on grass and cereals such as wheat, corn and soya. Their water comes from a fresh spring.

THE RESTAURANT
All the fruit and vegetables we produce are cooked as soon as they are gathered. We keep alive the old traditions of the local cuisine. When the 'battitura', (grain threshing) took place, the local families joined together to prepare a great lunch which could lack nothing. The grain threshing took place in summer, in the month of July. The most important animal on the menu was the goose, in dialect 'ciucio'. It was boiled in broth, its neck was stuffed, the lesser pieces such as the wing tips were used for a pasta sauce and the main part was roasted in a wood-fired oven.

A typical 'battitura' menu might have been: a first course of home-made tagliatelle noodles with a goose-based sauce, and home-made thin taglierini noodles in goose broth. The second course would be the roast goose accompanied by other small farmyard animals, roasted in the oven or over charcoal. All the dishes were prepared using many aromatic herbs such as sage, rosemary, thyme, fennel and, of course, garlic. Homemade bread and seasonal vegetables: tomatoes, cucumbers and salad to mention a few, were eaten together with the meats. Homemade desserts completed the feast.

Another very important feast took place in November or December when the pig was slaughtered. It was a feast characterized by an abundance of meat since there were no fridges or freezers for conserving food. The pig's blood was used to make the 'sanguinaccio' or 'burischio' savoury blood puddings. The pig's head, ears, tail and trotters were made into brawn. The stomach was used to make the 'pancetta' bacon and the hind legs the famous 'prosciutti' salted hams, while the front legs were similarly treated and became shoulder hams. The neck was cured to make the still much-appreciated antipasto, 'capocollo'. The remainder of the meat became sausages or salami.

We have created our own menus based on such traditions. Every dish is freshly prepared on request; the only way to guarantee the highest quality from our food. Seasoned with fresh herbs and spices and cooked over the fire in front of our guests, we offer the best of Tuscan cuisine. Guests can see how our homemade bread is prepared and savour its freshly-baked aroma.